In-depth with Pablo Ranea and his foodie tours around the world

For over ten years, chef, sommelier, and designer Pablo Ranea has been organizing dinners, pop-up dinners, and personalized culinary experiences in major regions of the United States, Canada, and Peru, among other countries, "telling and sharing stories about Argentina, its food, landscapes, and people."

During these events—explains his mentor—strong bonds are formed with clients, who often seek his advice when visiting our country. In 2024, this traveler, nomadic chef, and San Juan native settled in Mendoza partnered with a local travel agency to offer culinary tours in the province. Accompanying him on these tours is his partner, Alejandro Cohen, an architect specializing in winery architecture.

His "gastronomic journey" through Mendoza can include a tour of the City—here’s a guide to the most Instagram-worthy shoes—and the main wine regions, to discover the best wineries, the region's finest gastronomy, markets, cooking classes, and the grand finale: a pop-up meal at Posada Salentein, at the foot of the Andes Mountains.

Also, you may be interested in: 30 unmissable experiences in Mendoza

"These nomadic dinners began in Northern California and New York about 12 or 13 years ago from invitations I received to teach cooking classes in various places. Then, new events and regions were added in Canada, Peru, and sometimes China, the Dominican Republic, and a few European countries. The intention was always to present what we call 'the new Argentine cuisine with the best wines of our country,'" explains Pablo.

These nomadic dinners began in Northern California and New York about 12 or 13 years ago

What does he mean? A combination of traditional Argentine recipes and dishes from various geographies, with a more sophisticated and elevated preparation, as well as harmonious presentations. Pablo employs modern techniques such as sous-vide cooking or confit, without losing the essence. "In new Argentine cuisine, the product and ingredient are showcased, with preparations that tell stories and merge tradition with innovation so that the flavors acquire a new dimension," he adds.

In new Argentine cuisine, the product and ingredient are showcased, with preparations that tell stories and merge tradition with innovation

The pop-up dinners, he notes, are mainly held in homes for groups of 12 to 25 people, but they also take place in art galleries, wineries, terraces, hotels, or restaurants. "Our gastronomic caravans host an adventurous foodie audience that enjoys and seeks special experiences."

The logistics are similar in any destination: once the place where they will stay is decided, Pablo Ranea scouts and visits local markets to plan the production, which is completed at the chosen site for the pop-up dinner dates.

This year, Pablo Ranea's U.S. tour will start in March in Los Angeles and Palm Springs, continuing through Florida, Texas, Colorado, and Northern California, including Nevada and Arizona. It will also include the East Coast: New York, Washington, or New Jersey. "We are also planning new gastronomic experiences for travelers in Argentina, where we can tour northern Argentina and Patagonia and even include destinations like Lima in Peru," says the specialized chef.

We are also planning new gastronomic experiences for travelers in Argentina, where we can tour northern Argentina and Patagonia

"As for our country, it has countless wonderful places, but coming to Mendoza is a magical experience. It combines beautiful landscapes, world-class wines, and gastronomy that celebrates the best of the region, which has exploded in recent years, with a significant number of standout restaurants featured in the best guides," says Pablo Ranea.

Also, you may be interested in: Michelin-starred restaurants in Mendoza

"The four seasons in the province are well defined, and each one has its charm. Spring and especially the end of summer and fall are my favorite times, with very pleasant temperatures, where the vineyards and groves turn incredible colors, with the vast mountains as the perfect backdrop," he adds.

When are the next gastronomic tours by Pablo Ranea?

The upcoming gastronomic tours with this chef in Mendoza will be on February 16 and 23. Later tours will take place in the province at the end of November and in February 2026.

For inquiries and reservations: chefpabloranea@gmail.com // www.pabloranea.com // info@miviajeamendoza.com